The Genome of Acetic Acid Bacteria

Ehrenreich, Armin

doi:10.1007/978-3-540-85463-0_21

Cited by 2 publications

(3 citation statements)

References 61 publications

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“…The AAB can also be a significant source of wine spoilage (Adachi et al, 2003;Bartowsky & Henschke, 2008;Du Toit & Pretorius, 2002;Ehrenreich, 2009;Guillamón & Mas, 2009;Joyeux, Lafon-Lafourcade, & Ribereau-Gayon, 1984). These organisms are able to obtain energy from partial oxidation reactions that create electron movements within a membrane and subsequent exclusion of protons, creating an electrochemical gradient that can be used for ATP generation ( Figure 19.3) (Deppenmeier & Ehrenreich, 2009;Matsushita, Toyama, & Adachi, 1994;Matsushita, Inoue, Adachi, & Toyama, 2005), and will proliferate on the surfaces of wine if oxygen is available.…”

Section: Spoilage Microbiotamentioning

confidence: 99%

“…These organisms are able to obtain energy from partial oxidation reactions that create electron movements within a membrane and subsequent exclusion of protons, creating an electrochemical gradient that can be used for ATP generation ( Figure 19.3) (Deppenmeier & Ehrenreich, 2009;Matsushita, Toyama, & Adachi, 1994;Matsushita, Inoue, Adachi, & Toyama, 2005), and will proliferate on the surfaces of wine if oxygen is available. The oxidative reactions can occur either on the surface of the cell using membrane-bound dehydrogenases, or within the cytoplasm of the organism (Ehrenreich, 2009). The oxidative reactions can occur either on the surface of the cell using membrane-bound dehydrogenases, or within the cytoplasm of the organism (Ehrenreich, 2009).…”

Section: Spoilage Microbiotamentioning

confidence: 99%

“…The AAB oxidize ethanol to acetic acid via acetaldehyde in the presence of oxygen, enabling growth of these organisms in finished wine following both the alcoholic and malolactic fermentations. Cytoplasmic dehydrogenases are unable to translocate protons but are able to feed electrons to the membrane-associated quinones in the electron transport chain (Ehrenreich, 2009). Cytoplasmic dehydrogenases are unable to translocate protons but are able to feed electrons to the membrane-associated quinones in the electron transport chain (Ehrenreich, 2009).…”

Section: Spoilage Microbiotamentioning

confidence: 99%

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The microbial dynamics of wine fermentation

Bisson

Walker

2015

Advances in Fermented Foods and Beverages

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Section: Spoilage Microbiotamentioning

confidence: 99%

Section: Spoilage Microbiotamentioning

confidence: 99%

Section: Spoilage Microbiotamentioning

confidence: 99%

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The microbial dynamics of wine fermentation

Bisson

Walker

2015

Advances in Fermented Foods and Beverages

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Industrial Applications of Wild and Genetically-Modified Strains of Acetic Acid Bacteria

Stasiak-Różańska

Kupiec

2018

Postępy Mikrobiologii - Advancements of Microbiology

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Acetic acid bacteria (AAB) are Gram-negative, non-spore-forming, aerobic bacilli [40]. The optimal temperature for their growth ranges from 25 to 35°C, and optimal pH-from 5.4 to 6.3 [11, 28]. AAB are chemoorganotrophs [26]. They may develop in an environment with high osmotic pressure, e.g. in fruits and fruit juices, nectars, bee honeys, ciders or beers [8, 29]. A typical trait of all AAB is its capability of producing acids that are formed as the terminal or transient products of oxidation of alcohols and carbohydrates. The key compounds produced by AAB include: acetic acid, bacterial cellulose, dihydroxyacetone, gluconic acid and levan [30, 33, 35, 38]. These bacteria are also promising starter cultures, used either to better control known food fermentation processes or to produce novel fermented foods and beverages. They play an important role in natural food fermentation processes such as lambic beer, water kefir, kombucha, and cocoa [6]. The most popular product obtained from AAC is vinegar. This compound is mainly used for food preservation, but also for flavour enhancement of dishes. Vinegar is additionally used for the preparation of sauces, mayonnaises and mustards. It improves the sensory attributes of a ready product, and, through its acidifying medium, enables the preservation of food [29]. Recently, there has been a big increase in interest and research regarding the obtaining of bacterial cellulose (BC, also known as microbial cellulose). BC exists as a basic structure of fibril that consist of a β-1,4glucan chain with the molecular formula (C 6 H 10 O 5)n. The glucan chains are held together by inter-and intra-hydrogen bonding. Microfibryls of BC are about 100 times smaller than plant cellulose [9]. Moreover, the three dimensional structure of BC is much more

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The Genome of Acetic Acid Bacteria

Cited by 2 publications

References 61 publications

The microbial dynamics of wine fermentation

The microbial dynamics of wine fermentation

Industrial Applications of Wild and Genetically-Modified Strains of Acetic Acid Bacteria

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